You'll usually find a batch of these meatballs in my freezeer. The slightly sweet sauce nicely complements the spicy pork sausage. —Genie Brown, Roanoke, Virginia
- 2 pounds bulk spicy pork sausage
- 1 egg, lightly beaten
- 1 cup packed brown sugar
- 1 cup red wine vinegar
- 1 cup ketchup
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- In a large bowl, combine sausage and egg. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until a thermometer reads 160°; drain.
- Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved.
- Transfer meatballs to a 3-qt. slow cooker. Add the sauce and stir gently to coat. Cover and keep warm on low until serving. Yield: about 4 dozen.
Originally published as Sweet 'n' Spicy Meatballs in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p209
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Sweet 'n' Spicy Meatballs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review